Operations

The latest foodservice management practices, food-safety news and more.
Operations

Technology Critical

AmeriNet's horizon is filled with initiatives and efforts that all essentially boil down to one theme: improving service to members—and technology will be a critical element of that goal. ...

Operations

Fat Replacers

High-fat diets are associated with an increased incidence of obesity, heart disease, hypertension, cancer, diabetes and gallbladder disease. So government agencies and health professionals recommend reduced intake of total fat (30% or less of total calories) and saturated fat (10% or less of total calories).

A new vegetarian station opened in the cafeteria at Simi Valley Hosp., CA, this fall as part of a commitment to whole mind and body wellness under the Adventist Health Center system. "Many p...

Seaton realizes that one of the biggest problems schools face today is tremendous growth. Therefore, the f/s provider is required to pass more and more people through the servery in a short period of time.

Forty schools in the Baltimore, MD, City School District are now serving universal free breakfast, following test programs that improved participation from 18% to 85% in three locations.

While some Federal health officials in Washington continue to warn against the risks posed by foods with high levels of fat, sodium or cholesterol, others are sounding the alert about new dangers associated with some of the most nutritionally elite foods.

Recently, health departments in Ohio and neighboring Kentucky issued an "ice tea alert" regarding the high degree of contamination they found in iced tea sampled for study in more than 20 fast food lo...

As v.p. of strategy and marketing, Steve Brady's role is to facilitate communication among the many (and varied) divisions of the company.

Most kids love deli sandwiches—especially when they can choose what goes into them. Today, the top-scoring ingredient for sandwiches is white-meat turkey, according to school fads around the country.

When we had guests leaving our hotel in awful weather to get a meal, we knew we had a problem," says Amadeo Zarzosa, dir. of ITT Sheraton culinary services, North America Div.

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